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I did get an answer from W-S on the rice cooker, but it didn't say which type of low-carb rice cooker this is, it just repeated the sales literature's description of it. (I flagged it as 'not helpful'.)
I'm inclined to think it must be a 'wash-down' type, which is doesn't remove quite as many carbs as a 'siphon' type.
I wound up with about 10 pounds of useable tomatoes, so I'm making a batch of tomato sauce. Not sure what the yield will be, it is still cooking down.
My spaghetti squash are doing fairly well, I haven't tried to count the number of fruit, but one of them is getting pretty large already. I think I put in 6 plants (3 hills) and they all came up (unlike the dill I planted where only one seed came up.) Usually you get 3-5 usable fruit per plant. It'll keep blooming until frost hits, but the late-setting ones won't get ripe enough to eat.
It is supposed to be possible to freeze cooked spaghetti squash, you let it drain off excess water first. Might have to do that if I get a lot of them all at once, which is how it usually works.
I picked about 11 pounds of tomatoes today, mostly small ones like 4th of July and Porter, but a couple of bigger one that we'll probably save for sandwiches. I doubt I got them all, I'll look for more in the morning. I'm going to make a small pot of sauce tomorrow using the new 8 quart induction-ready stock pot I bought earlier this year. And of course it's supposed to be really hot again tomorrow, 100 or so. One advantage of using an induction cooktop is it doesn't heat the kitchen as much.
I'm guessing it essentially uses steam to cook the rice, with some of the starch dripping off into the bottom of the cooker.
FWIW, recently I asked Harold McGee, author of "On Food and Cooking", how much starch (aka carbs) is removed when you boil potatoes and other vegetables. He said there's not a lot of research on it, and it depends on the surface area, so the finer you cut them up, the more starch would leach out. But in general, he said it isn't much. Rice has a relatively large surface area, though.
This research article says on average it lowers the rice from 34 grams of carbs per 100 grams of cooked rice to 27.5 grams. Not a huge reduction, but when combined with lower-carb strains of rice it might have some benefits, maybe enough to allow some rice in a modified keto diet. Probably not good enough for someone aiming to stay under 20 carbs a day, though.
It isn't clear to me whether the W-S one is a 'siphon' or a 'wash down' low-carb rice cooker as described in this article, so I asked that question in the W-S questions area, I'll let you know if I get an answer.
We had salami and cantaloupe.
We haven't had any sweet corn this season, and I'm not sure if the ones I planted as part of the soil test program are going to produce any. (The professor running the program has already noted poor germination rated with the corn for this year's common vegetable.)
It was fend for yourself night, so I had a beef-and-salami sandwich.
I put in 6 spaghetti squash plants and am starting to see fruit, but I probably won't have to harvest for another month. The plants love to climb so I put them to the west of the west-most tomato cages.
Diane is usually so-so on spaghetti squash, but when I told her to look up the keto numbers on it, she seemed a little more interested.
The spaghetti squash lasagna sounds interesting, I like making lasagna with spinach, ricotta, ground beef and mushrooms, just have to figure out how big a pan to use for one spaghetti squash.
I had a big salad with some of the eye of round on it. Diane had some salami and cheese.
We're doing something with the eye of round tonight, probably either on a salad or in sandwiches.
Tomato and tuna fish for supper tonight, the cat will be happy. 🙂
I did do the eye of round indoors and we had it for dinner with a salad. One of those meals where I miss mashed potatoes. :sigh:
I almost suggested that. :sigh:
The other thing I might have done is put a larger pan underneath to catch spills if this is a batter rather than a dough.
That's only a 5% difference, I doubt it'll affect your recipes, I see more than that in terms of variance as to how much a batch of bread rises. (A teaspoon difference in measuring the water can make a big difference, and that's not the only factor that varies from day to day--room temperature, humidity, barometric pressure and oven temperature all vary.)
Weighing it down is kind of Pullman-pan like. We did some stuff like that in pastry school using sheet pans on spacers to keep puff pastry from rising too high when making things like Napoleons.
We had burgers on the grill, I had mine on a keto bun, Diane had a smashbuger - no bun.
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